Eggplant, Green Olive, and Provolone Pizza

Good, cheesy pizza generally doesn't need much help in the flavor department, but
a grilled pie has a smoky dimension (here amplified by meaty grilled eggplant) that always leaves people clamoring for more.

Preparation

Stir together garlic and oil. Brush some of garlic oil on both sides of eggplant
and season with 3/4 teaspoon salt and 1/2 teaspoon pepper. Grill, covered, turning once,
until tender, 6 to 8 minutes total. Cut into roughly 1-inch pieces.

Stretch dough into about a 12- by 10-inch rectangle on a large baking sheet and lightly brush with garlic oil. Oil grill rack, then put dough, oiled side down, on
grill. Brush top with more garlic oil. Grill, covered, until underside is golden-brown, 1 1/2 to 3 minutes.

Using tongs, return crust, grilled
side up, to baking sheet. Scatter eggplant, cheese, olives, and parsley over crust. Slide pizza from sheet onto grill and grill, covered, until underside is golden-brown and cheese is melted, about 3 minutes.